Strawberry Raffaello cake


Biscuit Dough
3 eggs
80 g sugar
1 pack of vanilla sugar
110g flour ​
½ pack of baking powder

8 sheets of gelatin
300 g cream
300 g low- fat quark
3 tablespoons water

50g sugar​
10 pieces Raffaello
20 g desiccated coconut
2 tbsp coconut liqueur or white rum (optional)
250g strawberries​

200 g cream
70 g desiccated coconut


For the sponge cake, separate the eggs and beat the egg whites until stiff. Beat egg yolks with sugar and vanilla sugar until fluffy, about 10 minutes. Carefully fold in the egg whites. Mix the flour and baking powder, sift over it and stir in quickly.
Line the bottom of the springform pan with baking paper. Bake in a preheated oven at 175 degrees (O/U heat) for about 20-30 minutes until golden and then let cool completely.

To make the cream, soak the gelatine in cold water. Chop Raffaello finely and cut strawberries into small pieces. Beat the cream until stiff and mix the curd with water, sugar, coconut flakes and rum well. Fold in Raffaello and strawberries

Squeeze out the gelatine well and heat it in a small saucepan until it has dissolved. Add 2 tablespoons of the quark cream to the gelatine and then stir the gelatine into the entire quark cream. Fold in the cream carefully.


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